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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 3 lrg plum tomatoes quartered
- 4 ounce crimini mushrooms quartered
- 1 lrg onion sliced
- 1 lrg red bell pepper cut 1/2"-wide strips
- 1 x carrot peeled, sliced
- 1 x garlic clove minced
- 6 c. canned vegetable broth or possibly more if needed
- 3 lrg fresh Italian parsley sprigs
- 3/4 tsp dry thyme
- 1/2 c. small elbow macaroni
- 2 c. shelled cooked edamame beans (from about 26 ounce of pods)
- 1/4 c. grated Parmesan cheese
Direcciones
- Heat oil in large pot (preferably nonstick) over high heat. Add in next 6 ingredients; saute/fry till vegetables are deep golden, about 15 min. Transfer 1 c. sauteed vegetables to cutting board; chop vegetables and reserve.
- Add in 6 c. broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer till remaining vegetables in pot are very tender, about 15 min. Remove from heat; cold slightly.
- Working in batches, puree vegetable-broth mix in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Throw away solids in strainer. Return liquid and reserved minced vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
- Bring soup to boil, thinning with more vegetable broth if necessary. Add in pasta; reduce heat to medium and cook till pasta is tender, about 10 min. Add in edamame; simmer till heated through, about 5 min longer. Ladle soup into bowls; top with cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 51 | 23% |
| Total Fat 5.83g | 7% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1522mg | 63% |
| Potassium 369mg | 11% |
| Total Carbs 34.84g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 7.82g | 5% |
| Protein 7.86g | 13% |
